Mayonnaise

The key to creamy homemade mayo is to add just a few drops of oil at a time to the egg mixture, then pour in a slow, thin drizzle—whisking constantly—to ensure the mayonnaise emulsifies (blends smoothly). Use plain as a sandwich spread, or experiment with added flavorings such as hot sauce or roasted garlic.

The key to creamy homemade mayo is to add just a few drops of oil at a time to the egg mixture, then pour in a slow, thin drizzle—whisking constantly—to ensure the mayonnaise emulsifies (blends smoothly). Use plain as a sandwich spread, or experiment with added flavorings such as hot sauce or roasted garlic.

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Ingredients

2 teaspoons fresh lemon juice

1 teaspoon Dijon mustard

1 large pasteurized egg yolk

1/2 cup canola oil

1/4 cup olive oil

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Nutritional Information

Calories 127

Fat 14.4g

Satfat 1.5g

Monofat 9g

Polyfat 3.5g

Protein 0.2g

Carbohydrate 0.2g

Fiber 0.0g

Cholesterol 17mg

Iron 0.0mg

Sodium 53mg

Calcium 2mg

Calories 127

Fat 14.4g

Satfat 1.5g

Monofat 9g

Polyfat 3.5g

Protein 0.2g

Carbohydrate 0.2g

Fiber 0.0g

Cholesterol 17mg

Iron 0.0mg

Sodium 53mg

Calcium 2mg

How to Make It

Combine first 3 ingredients in a medium bowl; stir well with a whisk. Combine oils; slowly drizzle oil mixture into egg mixture, stirring constantly with a whisk until mixture is thick and smooth. Stir in salt and pepper.